Controlled fermented sprouted mung bean containing ginger extract as a novel bakery bio-preservative for clean-label enriched wheat bread

Application of controlled fermented sprouted legumes is important in terms of improving quality and shelf-life of wheat bread. In the present study, after spontaneous fermentation of sprouted mung bean containing ginger extract (GE), the predominant lactic acid bacteria (LAB) isolates were screened...

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Bibliographic Details

Published in:	Journal of Agriculture and Food Research
Main Authors:	Alireza Ziaee rizi, Alireza Sadeghi, Seid Mahdi Jafari, Hassan Feizi, Hossein Purabdolah
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Ginger extract Sprouted mung bean Clean-label bread Antifungal LAB
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154324002552